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The crunchy, creamy slaw your summer plate’s been missin’
You know what? Coleslaw gets a bad rap sometimes. And I get it—nobody’s rushing to the buffet line for the “soggy white stuff,” bless its heart. But listen, this version? This one’s different. It’s not limp, it’s not sad, and it sure as heck isn’t flavorless.
I started making this creamy peppery coleslaw with cucumbers and celery one summer when we were knee-deep in cookouts and I needed something bright and crunchy to cut through all that grilled meat and sticky barbecue sauce. I threw it together with what I had in the fridge—and wouldn’t you know, folks started asking for the recipe before they even finished their first bite.
Now it’s a staple in our house. Especially when it’s hot as blazes and I don’t feel like turning on the oven.
Why You’ll Love This (Like, Actually Love It)
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The cucumbers and celery make it super crisp and refreshing. Like, straight-outta-the-fridge refreshing.
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That creamy dressing has a little tang, a little sweetness, and a nice black peppery bite. It’s got attitude.
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Goes with dang near anything—burgers, ribs, fried catfish, or just a spoon.
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Takes 15 minutes tops (plus chill time), and you don’t need fancy ingredients.
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Even picky eaters go for seconds—trust me, I’ve watched it happen.
What You’ll Need (and What You Can Wiggle Around)
Don’t stress if you’re missing something—there’s wiggle room. That’s the beauty of this slaw.
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4 cups shredded green cabbage – Use the pre-shredded bag if your knife is still in the dishwasher. No shame.
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1 cup thinly sliced cucumbers – I like English or Persian cucumbers because they’re less watery. But regular works if you scoop out the seeds.
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1 cup thinly sliced celery – Adds that clean, herby crunch.
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½ cup grated carrots – For color and a touch of sweetness. Totally optional if you’re out.
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½ cup mayo – Duke’s if you have it. Always Duke’s.
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2 tbsp apple cider vinegar – Wakes the whole thing up.
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1 tbsp Dijon mustard – Adds depth. Spicy brown works too.
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1 tbsp sugar – Just enough to balance the tang. A little more if you like it sweet.
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1 tsp black pepper – This is what makes it “peppery,” y’all. Freshly ground if you can swing it.
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½ tsp salt – Taste and adjust. Don’t skimp.
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¼ cup chopped fresh parsley – It’s optional, but dang it adds freshness.
How to Throw It Together
Step 1: Toss the veggies.
Grab your biggest mixing bowl and combine the cabbage, cucumbers, celery, and carrots. Get ‘em all cozy.
Step 2: Whisk the dressing.
In a smaller bowl (I just use a coffee mug sometimes), whisk together the mayo, vinegar, mustard, sugar, pepper, and salt until smooth. Taste it. Lick the spoon. Smile.
Step 3: Mix it up.
Pour that creamy goodness over the veggies and toss it all until everything’s nicely coated. Don’t forget the parsley—throw it in and mix once more.
Step 4: Let it chill.
This part matters, I swear. Cover it and stick it in the fridge for at least an hour—longer if you’ve got time. The flavors need to sit and get friendly.
Step 5: Taste and tweak.
Before you serve, give it a good stir and see if it needs a pinch more salt or pepper. Sometimes the cabbage soaks up more than you expect.
Make It Your Own (Because That’s What Cooking’s About)
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Want a kick? Add a little cayenne or minced jalapeño.
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Like it tangier? Swap half the mayo for plain Greek yogurt.
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Sweeter tooth? Use 2 tbsp of sugar or grate in a green apple.
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Need crunch? Top it with toasted sunflower seeds or sliced almonds right before serving.
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Herb swap? Try fresh dill for something a little more grassy, or cilantro if you’re going Tex-Mex-y.
Leftovers & Life Tips
This coleslaw keeps beautifully in the fridge for 3–4 days. Actually, it tastes better the second day—like most good things in life. Store it in a sealed container and give it a stir before each serving.
Pro tip: Don’t freeze it. Cabbage goes all weird and we’re not out here trying to eat wet paper, okay?
Pull Up a Plate and Stay a While
If you’ve made it this far, well bless your heart. I’m tickled that you’re here, reading about cabbage like it’s the latest gossip—and honestly, it kinda is. This slaw’s a keeper. It’s cool, creamy, crunchy, and a little sassy.
Make it for your next cookout. Heck, make it tonight and eat it out of the mixing bowl standing in front of the fridge. (I won’t tell a soul.)
If you do give it a try, let me know how it turns out. Did you spice it up? Add a surprise ingredient? Or did your Uncle Jimmy ask for seconds even though he “doesn’t like vegetables”?
Drop me a note in the comments or tag me in your pics—I live for that stuff. Until next time, keep your fridge stocked and your forks ready. 🥄💚
Creamy Peppery Coleslaw with Cucumbers and Celery
Ingredients
- 4 cups shredded green cabbage
- 1 cup thinly sliced cucumbers
- 1 cup thinly sliced celery
- 1/2 cup grated carrots
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley
Instructions
- In a large mixing bowl, combine the shredded cabbage, cucumbers, celery, and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, and salt until smooth.
- Pour the dressing over the cabbage mixture and toss until all the ingredients are well coated.
- Stir in the chopped parsley for a burst of freshness.
- Cover the bowl and refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to meld.
- Before serving, give the coleslaw a good stir and adjust the seasoning if necessary.
Notes